Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar
until slightly thickened and light in color, about 5-7 minutes. The
mixture should almost double in size. The eggs work as your leavening
agent in this recipe, so do not skip this step. This mixture should form
a ribbon when you lift the beaters out of the bowl. Add the butter and
vanilla; mix two more minutes. Stir in the flour until just combined.
Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very
lightly browned and a toothpick inserted near the center of the cake
comes out clean. (I baked mine for 43 minutes.) Let cool completely
before cutting into small slices. I cut mine into fairly small pieces,
about 1"x2", so that they could be easily eaten at a party. E - See more
at:
http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

3 eggs

2 cups Sugar

3/4 cup Butter, softened

1 tsp vanilla

2 cups flour

12oz Cranberries

Preheat oven 350

In a mixer beat eggs and sugar til thickened and light in colour about 5-7 minutes

Add butter and vanilla and mix another 2 minutes

Stir in the flour until just combined

Add cranberries and stir to mix throughout

Spread in buttered 9x13 pan

Bake for 40 to 50 minutes, until lightly browned and an inserted toothpick comes out clean

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar
until slightly thickened and light in color, about 5-7 minutes. The
mixture should almost double in size. The eggs work as your leavening
agent in this recipe, so do not skip this step. This mixture should form
a ribbon when you lift the beaters out of the bowl. Add the butter and
vanilla; mix two more minutes. Stir in the flour until just combined.
Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very
lightly browned and a toothpick inserted near the center of the cake
comes out clean. (I baked mine for 43 minutes.) Let cool completely
before cutting into small slices. I cut mine into fairly small pieces,
about 1"x2", so that they could be easily eaten at a party. E - See more
at:
http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar
until slightly thickened and light in color, about 5-7 minutes. The
mixture should almost double in size. The eggs work as your leavening
agent in this recipe, so do not skip this step. This mixture should form
a ribbon when you lift the beaters out of the bowl. Add the butter and
vanilla; mix two more minutes. Stir in the flour until just combined.
Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very
lightly browned and a toothpick inserted near the center of the cake
comes out clean. (I baked mine for 43 minutes.) Let cool completely
before cutting into small slices. I cut mine into fairly small pieces,
about 1"x2", so that they could be easily eaten at a party. E - See more
at:
http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar
until slightly thickened and light in color, about 5-7 minutes. The
mixture should almost double in size. The eggs work as your leavening
agent in this recipe, so do not skip this step. This mixture should form
a ribbon when you lift the beaters out of the bowl. Add the butter and
vanilla; mix two more minutes. Stir in the flour until just combined.
Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very
lightly browned and a toothpick inserted near the center of the cake
comes out clean. (I baked mine for 43 minutes.) Let cool completely
before cutting into small slices. I cut mine into fairly small pieces,
about 1"x2", so that they could be easily eaten at a party. E - See more
at:
http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

In a large mixing bowl combine the first five (5) ingredients on low
speed until blended, then mix on medium speed for about a minute.

In a separate bowl whisk the dry ingredients together, including the
chopped pecans, but reserve 1/4 cup of the nuts for the top of the
breads. Add the dry ingredients to the wet ingredients and blend on low
speed just until the flour disappears.

Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.

Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.

Remove the breads from the oven. Cool 10-15 minutes then transfer
the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

1/4 cup butter

1/2 cup packed brown sugar

1/2 cup light corn syrup

1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

In a saucepan over medium heat combine the ingredients and gently stir until melted.

Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.

Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

In a large mixing bowl combine the first five (5) ingredients on low
speed until blended, then mix on medium speed for about a minute.

In a separate bowl whisk the dry ingredients together, including the
chopped pecans, but reserve 1/4 cup of the nuts for the top of the
breads. Add the dry ingredients to the wet ingredients and blend on low
speed just until the flour disappears.

Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.

Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.

Remove the breads from the oven. Cool 10-15 minutes then transfer
the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

1/4 cup butter

1/2 cup packed brown sugar

1/2 cup light corn syrup

1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

In a saucepan over medium heat combine the ingredients and gently stir until melted.

Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.

Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

In a large mixing bowl combine the first five (5) ingredients on low
speed until blended, then mix on medium speed for about a minute.

In a separate bowl whisk the dry ingredients together, including the
chopped pecans, but reserve 1/4 cup of the nuts for the top of the
breads. Add the dry ingredients to the wet ingredients and blend on low
speed just until the flour disappears.

Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.

Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.

Remove the breads from the oven. Cool 10-15 minutes then transfer
the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

1/4 cup butter

1/2 cup packed brown sugar

1/2 cup light corn syrup

1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

In a saucepan over medium heat combine the ingredients and gently stir until melted.

Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.

Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

About Me

Welcome to my little corner of the world. I'm a Welsh girl, who married my American sweetheart in 2014 and started a new life in California. Im an old fashioned girl, striving to keep old fashioned values. My life revolves around my Faith, my Family and my Friends. I am a Happy Homemaker and an Organizing Freak
I won my battle with Ovarian Cancer in September 2017 x